Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffinsJingrong Gao, Charles S. Brennan, Margaret A. Brennan et al.|International Journal of Food Science & Technology|2016Cited by 113
Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of MuffinsJingrong Gao, Charles S. Brennan, Margaret A. Brennan et al.|Journal of Food Quality|2017Cited by 56
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghettiDonatella Peressini, Charles S. Brennan, Margaret A. Brennan et al.|Food Hydrocolloids|2019Cited by 53
Preparation and Taste Characteristics of Kokumi <i>N</i>-Lactoyl Phenylalanine in the Presence of Phenylalanine and LactateJing Wu, Charles S. Brennan, Jingrong Gao et al.|Journal of Agricultural and Food Chemistry|2022Cited by 53
Bioactive compounds in colored Rice: Exploring natural agents for Cancer prevention in vitro and rodent model studiesZhiang Chen, Supaluck Kraithong, Jingrong Gao et al.|Journal of Functional Foods|2025Cited by 7